For those who have always wanted to learn the art of bread baking, The French Culinary Institute’s November 1 release of The Fundamental Techniques of Classic Bread Baking (Stewart, Tabori & Chang, 2011, ISBN: 978-1-58479-934-4, $65.00/Can. $75.00) is the perfect cookbook. An indispensable addition to any serious home-baker’s library, The Fundamental Techniques of Classic Bread Baking is a glimpse into the exclusive French Culinary Institute’s intensive 12-week bread-baking course. Created in 1997, this course is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world.

The first half of the book introduces the reader to terms, basic techniques and “The Fourteen Steps of Bread Making.” Armed with this knowledge, readers are then given step-by-step instructions (with photos) to classic recipes for French, Italian, German, Middle European and gluten-free breads. Ranging from the familiar (straight baguette) to haute cuisine (carta di musica), this title is encyclopedic in both scope and format. Among its 352 pages are 300 color photographs.

Demonstration Hall on the campus of Michigan State University was the site of a world record-breaking line of—believe it or not—tacos. And two students in The School of Hospitality Business demonstrated their perseverance, persuasive powers and organizational skills by spending nearly eight months orchestrating the memorable event, which occurred on September 30 and fulfilled the Guinness Book of World Records requirements.

Nate Redner (BA ’12) and Luke Magnini (BA ’12) came up with the idea when they watched a YouTube video detailing the record set by Dining Services at Emory University, which was 260 tacos, totaling 121 feet. They worked with alum and MSU Culinary Services’ corporate chef Kurt Kwiatkowski (BA ’96, MS ’05) on the project.

Two students at Sullivan University’s National Center for Hospitality Studies (NCHS) won gold medals at the 2011 Music City Challenge, the American Culinary Federation-sponsored competition that took place September 27 and 28 in Nashville.

Kelsee Newman and Kenna Nelson represented Sullivan University’s Baking and Pastry Arts program, presenting a display in petit fours and an Alice in Wonderland sculpture produced from fat. The students were evaluated by certified ACF chef judges Paul C. Jensen, II, CEC, CCA, AAC, Wolfgang Bierer, CMPC, CEC, CCE, AAC, and Roland E. Schaeffer, CEC, AAC, HOF.

“A gold medal is thrilling in its own right, but it's the caliber of judging behind it that makes it noteworthy,” said Nelson. “We are honored that the talented, experienced and award-winning team of judges were impressed by us! But we couldn't have done it without the chefs at Sullivan who invested in us during our preparation.”

Kendall College has named Gwen Hillesheim, Ed.D., as provost. In this role, Hillesheim will serve as the academic leader of the Chicago-based institution that offers degrees in business, culinary arts, early childhood education and hospitality management. She replaces Dr. Karen Gersten, president of Kendall College, who served as provost for the last four years.

Hillesheim, who officially began her new role at Kendall on September 1, 2011, has more than 30 years of experience as an academic administrator with extensive expertise in policy development and implementation, student services, academic oversight, assessment, faculty management, curriculum review and accreditation processes. She previously served as vice provost at Colorado Technical University.

“We are thrilled to welcome Hillesheim to Kendall College,” says Gersten. “She is a skilled communicator who believes in team empowerment, modeling leadership and exhibiting a high level of integrity. Plus, she brings with her amazing energy and a vast academic background. The entire Kendall community will benefit from her ideas, leadership and diverse program experience.”

Project Reinvent, the Idaho Potato Commission’s (IPC) popular foodservice advertising campaign, was the recent recipient of Produce Business’ 23rd Annual Marketing Excellence Award. It was one of 20 campaigns recognized by the magazine.

Project Reinvent was recognized for revitalizing the potato in the eyes of foodservice industry professionals by showcasing how Idaho® potatoes can be used in a diverse array of exciting and modern recipes. The IPC teamed up with top chefs and award-winning photographers to create a tantalizing collection of mouth-watering print ads.

Creative recipes, like the Potato Stuffed 1 lb. Burger by Executive Chef Craig “Andy” Beardslee of Hash House A Go Go in San Diego, were featured in foodservice publications as part of the IPC’s Project Reinvent campaign. Recipes like Harvest Hash by Ann Cooper, aka “The Renegade Lunch Lady,” in the Boulder Valley School District, and Chef Bryce Rademan’s (of Spitz in Los Angeles) Street-Cart Fries encourage culinary professionals to make Idaho® potatoes a mainstay on their menus. The Project Reinvent ad theme has illuminated the pages of foodservice trade publications for more than five years and continues to inspire chefs all over the country to include potatoes across all day-parts.

Kendall College is pleased to announce that Heidi Hedeker, MA/MSW, CEPC, a baking & pastry instructor and assistant professor in the School of Culinary Arts, has joined the advisory board of Chicago Lights Urban Farm in Chicago. Hedeker, who has a master’s degree in social work from the University of Chicago, has worked with Urban Farm since 2009 to develop and deliver educational programming for families in the Cabrini-Green neighborhood as well as students enrolled in nearby schools.

Chicago Lights Urban Farm empowers youth and residents in the neighborhood to have access to affordable, organic produce and nutrition education as well as increased economic opportunities through workforce training and microenterprise development. The farm helps families learn about healthy cooking, and provides programming for children and youth to learn about urban agriculture.

“Urban Farm represents a vibrant community effort that gives children and their families a true appreciation of where foods come from, as well as the positive effects of seasonal, fresh, naturally produced foods on growing bodies—and the environment,” Hedeker says. “This project has really validated the role of small metropolitan farms and I am glad to be able to teach children how to value themselves and gain independence as they work to transform a city lot into their own corner grocery store.”

As the nation celebrates Hispanic Heritage Month, The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary-certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012, at the college's campus in San Antonio, Texas. The advanced program is for CIA graduates and other industry professionals with culinary-arts degrees or certificates.

The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a “concentration” of classes on various Latin cuisines.

Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA’s two full-time Latin-cuisines researchers based at the San Antonio campus. Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach, as well.

Pastry amateurs from all corners of Chicago and beyond gathered at the Whole Foods Market in Lincoln Park on September 17 to test their baking skills in Pastry Chicago’s Fourth Annual Pie Competition. Sponsored by the California Raisin’s Marketing Board, the 23 contestants submitted their favorite recipes for Fruit and Raisin Pies to the judges, including several Chicago pastry chefs. While pies were sliced and votes were tallied, Chef Della Gossett, chef instructor at The French Pastry School of Kennedy-King College, made one of her favorite pies for an audience with standing room only.

As Navajo Technical College in Crownpoint, N.M., has been taking leaps and bounds toward national acclamation, the NTC culinary-arts program has taken its first steps toward national accreditation.

For three days, Navajo Tech welcomed chefs Robert Hudson, CEC, CCE; Keith Mandabach, CEC, AAC, Ed.D.; and Mark Cochran, CEC, CCA, CFBE, of the American Culinary Federation’s accrediting commission to review a self-study on the school’s culinary-arts program and to see if the school meets ACF’s standards for accreditation.

Catering professionals can tap into a valuable new resource for ideas and inspiration with “Presenting Fresh Grapes from California for Catering Professionals,” a free full-color booklet produced by the California Table Grape Commission. The just-released booklet offers recipes and tips regarding cheese plates, passable appetizers, buffets, expo stations, steam tables and more.